YOUR SOLIN GENERATED RECIPE
Mediterranean Scrambled Eggs with Spinach
Fluffy eggs scrambled with vibrant spinach and burst cherry tomatoes, finished with a sprinkle of tangy feta cheese for a savory Mediterranean start.
INGREDIENTS
2 large eggs
0.5 cup egg whites
1 cup fresh baby spinach
0.5 cup cherry tomatoes
0.5 oz feta cheese
0.5 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Halve the cherry tomatoes and roughly chop the fresh baby spinach.
In a small bowl, whisk together the whole eggs and egg whites until well combined and slightly frothy.
Heat the olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and sauté for 2 minutes until they begin to soften and blister.
Add the spinach to the pan and cook for 1 minute until just wilted.
Pour the egg mixture into the skillet and season with sea salt, black pepper, and dried oregano.
Gently stir the eggs with a spatula, pushing them from the edges toward the center to create soft, creamy curds.
Once the eggs are nearly set but still moist, sprinkle the crumbled feta cheese over the top.
Remove from heat and serve immediately while the feta is warm and the eggs are tender.